FOOD

5-Ingredient Chewy Coconut Cookies

These. Taste. So. So. Good.
22
30M
30M
1H

TIP! For a change, replace almond meal with hazelnut meal. Cookies can be made up to one week ahead. Store in an airtight container.  

Ingredients

Method

1.

Grease and line three large oven trays with baking paper. 

2.

Coarsely chop 200g of the chocolate. Place in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Add milk. Stir until well combined.

3.

Add flour, almond meal and 2 tablespoons of the coconut. Mix well. Refrigerate, covered for 30 minutes.

4.

Roll heaped tablespoons of mixture into balls. Place 5cm apart, on prepared trays. Using your fingertips, gently press to slightly flatten. 

5.

Cook two trays in a moderately slow oven (160C) for about 12 to 15 minutes, or until firm to touch. Remove. Cool on trays. Repeat with remaining tray.

6.

Coarsely chop another 120g of the chocolate, reserving remaining for another use. Place in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl from heat.

7.

Spoon chocolate into a snap-lock sandwich bag. Squeeze into one corner. Twist bag. Snip tip. 

8.

Drizzle chocolate over cookies. Sprinkle with remaining coconut. Stand at room temperature until set. 

Related stories